Grand Hyatt Tokyo, located in Roppongi Hills, Minato-ku, is offering summer terrace dining plans at two of its restaurants — steak house Oak Door and all-day dining French Kitchen — from July 1 (Wednesday) to September 30 (Wednesday), 2026. Both venues will serve evening terrace plans with beer and champagne free flow options.
Oak Door (6F, Steak House)
Summer Butchers Fermented Beer Garden — New for 2026
Oak Door's annual beer garden takes on a fresh theme this year: fermented ingredients. With recent summers bringing intense heat that often suppresses appetites, the restaurant has turned to fermented foods — known to support gut health and help combat summer fatigue — as the driving concept behind its menu. Fermented ingredients such as shio-koji, miso, and sauerkraut are paired with dishes cooked over a charcoal grill.
The main plates are served share-style and cover a range of grilled items. Beef sirloin is marinated in shio-koji for a full day, then slowly cooked to tenderness and paired with a cumin and jalapeño yogurt sauce. Domestic pork loin is prepared via low-temperature cooking to draw out its umami, coated in tarragon miso butter, and charcoal-grilled until crispy on the outside and juicy inside. House-made smoked sausage with fermented chili comes with yuzu-flavored sauerkraut. Additional highlights include grilled octopus with a hint of fish sauce, charcoal-grilled seasonal corn glazed with house-made cherry wood-smoked soy sauce, and a charred cabbage wedge served with apple mustard sauce and baked apple.
For starters, the menu features a romaine lettuce salad with fresh herb dressing and fermented chili crackers, alongside crispy tortilla chips served with a kimchi and gochujang cheese dip.
Menu
Starters
- Baby cos lettuce, Green Goddess dressing, fermented chili crackers
- Kimchi cheese dip with crispy tortilla chips
Main Plates
- Shio-koji marinated beef, cumin yogurt sauce
- Domestic pork loin, tarragon miso butter
- Smoked pork sausage, yuzu sauerkraut
- Grilled octopus, fish sauce aroma
- Charcoal-grilled corn, smoked soy sauce
- Charred cabbage wedge, apple mustard sauce
Free Flow Drinks
- Champagne (champagne free flow plan only)
- Red and white wine
- Beer
- Soft drinks (various)
Dates: July 1 (Wednesday) to September 30 (Wednesday), 2026
Hours: 6:00 PM to 10:00 PM
2-hour seating; free flow available for 90 minutes
Indoor seating available in case of inclement weather
Pricing (tax included; 15% service charge not included):
- With free flow: ¥8,700 per person
- With champagne free flow: ¥13,500 per person
Official Website: https://www.tokyo.grand.hyatt.co.jp/restaurants/recommended/oak-door/beer-garden/
Oak Door
Grand Hyatt Tokyo, 6F
6-10-3 Roppongi, Minato-ku, Tokyo 106-0032
Tel: 03-4333-8784 (direct)
French Kitchen (2F, All-Day Dining)
Summer Terrace Semi-Buffet Dinner — New for 2026
French Kitchen is presenting a semi-buffet dinner inspired by the food culture of Provence in southern France. Guests choose one main dish from five options representing the region's cuisine, while starters and desserts are served at the buffet station.
The five main dishes span a range of Provençal classics. Bouillabaisse — the Marseille fisherman's stew — arrives brimming with white fish, shrimp, squid, and mussels. Ratatouille, piled with summer vegetables and topped with a poached egg and artichoke fritter, offers a vegetable-forward option. Chicken Provençal is braised in white wine and tomatoes. Two additional options round out the selection: spiced beef and a pork-and-lamb hamburger steak with mixed Provençal herbs, as well as a tender pork confit on skewers served as a BBQ brochette.
At the buffet station, highlights include pâté de Provence — a pork terrine accented with lavender honey from the region — alongside cold dishes such as gazpacho and vichyssoise. The pastry team's dessert spread includes a white peach shortcake, a Paris-Brest with lemon custard and honey-flavored whipped cream, seasonal fruit tarts featuring apricot, fig, and berries, fromage blanc mousse with melon coulis, and an ice cream station.
Buffet Menu
Starters
- Corn and edamame pissaladière with sunflower seeds
- Niçoise salad
- Provençal omelette
- Grilled peppers, vanilla flavor
- Octopus and potato marinade
- Couscous salad
- Sardines baked with herbed breadcrumbs
- Gazpacho
- Vichyssoise
- Corn soup
- Pâté de Provence with lavender honey
- Carrot rapée with orange
- Vegetable crudités with tapenade
Desserts
- White peach shortcake
- Lemon honey Paris-Brest
- Coconut mango mousse
- Fruit tart (apricot, fig, berries — varies by season)
- Fromage blanc mousse with melon coulis
- Ice cream station
Table Service
Main Dishes (choose one of five)
- Ratatouille, poached cage-free egg, artichoke fritter, mixed herbs
- Bouillabaisse, potato confit, rouille, croutons
- Grilled Japanese sea bream, stuffed mussels and potato, grilled zucchini
- Chicken Provençal, orange flavor, olives, creamy polenta
- Provençal BBQ brochette, pistou sauce, stuffed tomato, aligot
Free Flow Drinks
- Champagne or sparkling wine
- Rosé wine
- Red and white wine
- Standard cocktails (gin and tonic, Moscow mule, cassis orange, etc.)
- Beer
- Soft drinks (various)
Dates: July 1 (Wednesday) to September 30 (Wednesday), 2026
Hours: 6:00 PM to 9:30 PM
2-hour seating; free flow available for 90 minutes
Indoor seating available in case of inclement weather
Pricing (tax included; 15% service charge not included):
- Meal only: ¥7,480 per person
- With free flow: ¥11,330 per person
- With champagne free flow: ¥14,080 per person
Official Website: https://www.tokyo.grand.hyatt.co.jp/restaurants/recommended/french-kitchen/semi-buffet/
French Kitchen
Grand Hyatt Tokyo, 2F
6-10-3 Roppongi, Minato-ku, Tokyo 106-0032
Tel: 03-4333-8781 (direct)
Menu items, ingredients, and prices are subject to change. Images are for illustrative purposes only.
